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Lemon Ricotta Pasta Recipe

Extra ricotta, please.


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cheesy pasta with garnish

Photo by Parker Feierbach

This is the perfect fresh and light dish, and it instantly had us in love. If you can’t find bucatini, use any long pasta like spaghetti or linguine.

Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 25 mins


1 lb. bucatini or spaghetti
1 c. ricotta
1/2 c. extra-virgin olive oil
1/2 c. freshly grated pecorino or Parmesan
Zest and juice from 1 lemon
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Freshly sliced basil, for serving


  1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
  2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
  3. Serve with basil, more pecorino, and a drizzle of olive oil.

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This post originally appeared on Delish and was published March 26, 2019. This article is republished here with permission.

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